Weigh the butter and sugar into the TM bowl and mix on speed 6/20 seconds. Using a spatula, clean down the sides and lift the mix from the base of the TM bowl to incorporate any larger lumps that may have got stuck down there.

Pop the lid back on and give it another mix on speed 6 for 20 seconds.

Turn the blades back on to speed 4 and drop the eggs through lid one at a time giving them about 5 seconds between each addition. The mix may look curdled at this stage but don’t worry it’s all to do with the egg/butter ratio.

Weigh in the flour and milk and mix for 20 seconds on speed 4 to completely combine. You may need to scrape down and mix another 5 seconds. (remember to pull the mix up from the bottom.

Add your mix into a piping bag and pipe your cupcakes into the papers for consistency, Oh and piping practice. Hehehee Or you can use a spoon or ice-cream scoop.

If you want high rise cupcake, bake them at 180c if you want flatter cupcakes, bake them at 160c. When I make a cupcake that I am going to mound up with buttercream, I will cook them at 180 although something like this little button cupcake needs a flat surface.

Bake cupcakes in the preheated oven for 20 minutes, or till cooked through. Leave in the tray for 5 minutes then transfer to a wire rack to cool.

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cheers
Francien who is planning a High Tea for this Sunday, have you got some really easy
and different sandwich fillings, and any other petite morsels I can create for this special day, I am raising money for MNR.

For next time I have a buttercream recipe on my blog, check that out. Believe it or not but the rose decoration is very simple. All you need is a piping bag and a 2D wilton tip. I am sure you will be able to find a video clip on line somewhere. I get the children to make this in my kiddies cupcake classes and they turn out teriffic. 😉